Making gravy yourself – basic recipe Jus from beef bones – is the tastiest way to refine a roast. It’s simple, but it takes some time and a few tricks to make the gravy turn out well.
Jus comes from the French and means broth. In the kitchen, it stands for a reduced and defatted meat stock that gels as it cools. Jus is used to make gravy when the preparation of the meat does not produce a sauce of its own.
A jus is boiled down for several hours so that the gelatine can completely dissolve from the bones.
2kg beef bones
8 stalks of celery
5 garlic cloves
4 tbsp tomato purée
1 l red wine or Madeira
5 tbsp oil
Preheat the oven to 200 ° C.
Spread the beef bones on a baking tray and roast in the preheated oven for 1 hour at convection temperature.
In the meantime, wash and dice the carrot, leek and celery.
Quarter the onions, peel and flatten the garlic cloves.
Remove the baking tray from the oven and carefully drain off the fat.
Heat the oil strongly in a large pot and roast the vegetables until brown. Then add the tomato paste and roast for 2 minutes, stirring constantly.
Deglaze with red wine and bring to the boil, using a wooden spoon to loosen anything that has set. Reduce the red wine to medium heat for about 6 min and then add the roasted bones.
Pour in cold water until everything is covered and bring to the boil. Now reduce the heat.
Let the stock boil down for 3 h with the lid open. If foam forms, skim it off.
Strain the stock through a fine sieve and then reduce for 1-2 h until the jus thickens.
Portion the jus and leave to cool. The jus is now degreased in the profile store. I bind the fat with a little starch and a very tasty gravy is ready.
You can also freeze the gravy.
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